This fruit twist is absolutely delicious – it is stuffed full of figs and other dried fruit and has an almost gooey almondy texture holding it all together. It is another recipe taken from One Hundred Bread Machine Recipes, by Vicki Smallwood.
Best served with a dollop of fresh cream. Divine!

(Click on any image to enlarge)

Place the following ingredients into your bread-maker pan:

¾ cup water, tepid
2 T dried skimmed milk
3 T unsalted butter, melted and cooled
1 egg, beaten
3 T honey
1 tsp salt
3 cup white-bread flour
1 tsp yeast

Put into your bread maker and select the ‘dough’ cycle.

(Click on any image to enlarge)

To finish
75 g currants
75 g sultanas
50 g golden raisins
100 g dried, ready-to-eat figs, roughly chopped
75 g apricots
75 g butter
50 g caster sugar
1 egg, beaten
50 g ground almonds
1 teaspoon almond essence

In a bowl, mix together the currants, sultanas, raisins, figs and apricots and then set to one side.
In a mixing bowl, and using a wooden spoon, cream together the butter and caster sugar until the mixture is light and fluffy. Gradually add the beaten egg, mixing well between each addition. Finally, beat in the ground almonds and almond essence.

When the dough cycle is complete, transfer the dough to a floured surface and knead it for 2 to 3 minutes. Using a floured rolling pin, roll out the dough into a rectangle measuring approximately 56 x 25.5cm.
Spread the almond mixture evenly over the dough, then sprinkle over the dried-fruit mixture.

Taking one of the long edges, roll up the dough as you would a swiss roll, pinching the edge to seal it.
Now take a sharp knife and cut the roll in half down its length. Carefully shape the two pieces of dough into a twist (see pictures), ensuring that the cut edges remain facing upwards. Gently transfer the twist to a lightly greased and floured baking tray and form the twist into a circle and pinch the ends to join and seal them.
Loosely cover the dough with a damp tea towel and leave it in a warm place to prove for 45 minutes.

Bake approx. 25-30 minutes, or until golden and cooked through, at 200C.
Carefully transfer the twist to a wire rack and leave to cool.

Recipe taken from One Hundred Bread Machine Recipes, Vicki Smallwood